Description
Indulge in these vibrant Lemon Raspberry Cupcakes, where zesty lemon meets sweet-tart raspberries for a delightful treat that’s perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs
- Zest and juice of 2 fresh lemons
- 1 cup fresh raspberries
- ½ cup whole milk (or non-dairy alternative)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour and baking powder until well combined.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the lemon zest and juice.
- Gradually add the dry mixture into the wet mixture, alternating with the milk. Stir gently until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Scoop batter into prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool completely before frosting with lemon buttercream or your favorite topping.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For a fun twist, substitute raspberries with blueberries or strawberries. - Consider adding a splash of almond extract for extra flavor. - Store cupcakes in an airtight container at room temperature for up to three days or freeze without frosting for up to three months.